Sunday, May 15, 2011

Blueberry Bread

A good amount of yardwork in the perennial gardens was accomplished yesterday.  The Iris buds are getting ready to blossom and the Peonies, too.  After dinner I opened our freezer door to "graze" for dessert.  Yes, a container of ice cream was located, but the slices of Blueberry Bread caught my attention.

About three weeks ago I had baked Blueberry Bread.  It was after I searched for a new blueberry recipe that would not need a lot of attention.  I had defrosted 2 Cups of the berries in my fridge and didn't have  time to bake the muffins.  The 2 Cups of defrosted Blueberries beckoned to me whenever I opened the fridge door.  I located a Blueberry Bread recipe that required far less Sugar than Flour.  Better yet, typical of a dessert bread recipe - it took little time to prepare!  The Blueberries were added last.  I wasted no time in printing out my find!

Soy Milk, Olive Oil, Cinnamon and Nutmeg are staples in my kitchen, so I adapted Diana Rattray's Blueberry Bread recipe found on  This time I used the 1 Whole Egg rather than my customary 2 Egg Whites for the Whole Egg.  

After the bread cooled, I sliced it and we found it moisty and delicious!  The remaining slices were placed in sandwich bags and then into a Ziploc Freezer bag.  Into the freezer they went to be enjoyed on another day, such as yesterday.   

Blueberry Bread
inspired by Diana Rattray on

Oven:  350°F     Time:  70 Minutes

3 Cups Flour
1 Cup Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
1/4 teaspoon Baking Soda
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Egg, beaten
1 and 2/3 Cups Soy Milk
1/4 Cup Olive Oil for sauteing and baking
1 teaspoon Vanilla Extract
1 and 1/2 to 2 Cups Blueberries, can be frozen and defrosted

* About 2 Tablespoons Additional Flour to coat Blueberries

  1. Preheat oven to 350°F.
  2. Spray a 9" x 5" loaf pan with PAM.
  3. In a large bowl combine dry ingredients and stir.
  4. In a medium bowl combine beaten Egg, Soy Milk, Olive Oil and Vanilla Extract.
  5. Add liquid ingredients to dry ingredients and stir until moistened. 
  6. Coat Blueberries with additional 2 Tablespoons Flour.  When coated they do not all sink while baking.
  7. Add Blueberries to batter.
  8. Place batter in loaf pan that has been sprayed with PAM.
  9. Bake at 350°F for 70 Minutes.  Test for "doneness" with cake tester/toothpick coming out clean when inserted.
  10. Cool on cooling rack for 10 Minutes before removing from loaf pan.
  11. Remove from pan and allow to cool before wrapping. 
Yes, Vegetable Oil and Milk can be used, but I now substitute these products with Olive Oil for sauteing and baking and Soy Milk. Do you use either of these products more often, now?

This Blueberry Bread tastes best if you can wait 1 day before cutting into slices and eating.  It's also a GREAT treat to bake and freeze the individual slices for another time!



Alicia@ eco friendly homemaking said...

Oh this looks so delicious!! Thanks so much for sharing this recipe because I love blueberry anything!!

Carol @ There's Always Thyme to Cook said...

Looks so good, all those plump berries! I'm going to have to make blueberry bread, we always have banana, and definitely due for a change!

Stacey said...

That sounds wonderful!! I'd like mine with a cup of coffee.

We worked out in the perennial beds today. So much satisfaction from a good day in the dirt. :)

Sweet Cottage Dreams said...

Oh boy! I have blueberries in the freezer! I had to laugh, Judy, when you said "grazing." That is what we call it here, too.


Rita said...

This looks very tasty and yes I do have some blueberries left in teh freezer. No I have never used soy milk and always wonder if I should try it. We are still freezing up here.

Mary Bergfeld said...

This looks wonderful. I'm surprised it didn't bleed on you. I hope you have a great day. Blessings...Mary

JG said...

Alicia- Blueberry desserts are SO good! Thanks!

Carol- The local plump blueberries freeze very well. It is a nice change!

Stacey- Nice to spend time outside working in the gardens.

Sweet Cottage Dreams- There is no better word for checking out what is in the fridge/freezer.

Rita- Hope the sun shines soon.

Mary- The additional Flour coating the blueberries is something passed down from my mom. Works wonders with gentle stirring.


~Lavender Dreamer~ said...

This sounds like a recipe I would like...with less sugar! I have fresh blueberries right now...but I'll probably eat them up before I bake! ♥

Cathy said...

I love blueberry anything and have a few left in the freezer I must use up before the new crop comes in. Coating the blueberries with flour is a great idea.